Shabu shabu is a Japanese dish in the “hotpot” style. Thinly sliced meat and vegetables are cooked quickly in boiling water and eaten with a variety of sauces. Traditionally, this dish forms the body of a meal and is cooked table-side by the diners. The dish was developed at the Suehiro restaurant in Osaka, Japan, in the 1900s with origins in Chinese hotpot cuisine. Specialty shabu-shabu restaurants are common in contemporary Japan, and the preparation also is popular in Japanese neighborhoods in urban centers of the US and Canada.
Recipe Servings: 4
Prep Time
2 minutes
+ 15 minutes resting
+ 15 minutes resting
Cook Time
15 minutes
Total Time
32 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 Tbsp ground sesame seeds
- 2 Tbsp soy sauce
- 2 Tbsp sugar
- 1 Tbsp rice vinegar
- 1 Tbsp miso paste
- 2 Tbsp water
- 4 inches kombu (dried kelp)
- 1½ qt water
- 3 Tbsp sake
- ⅔ lb beef, very thinly sliced
- 6 leaves napa cabbage, sliced into 2-inch pieces
- 3 white long onions, sliced diagonally
- 6 shiitake mushrooms, stems removed.
- ½ bunch kikuna or shungiku (edible chrysanthemum leaves), cut into 2-inch pieces
Directions
- Make sauce in a large dish by combining sesame seeds, soy sauce, sugar, vinegar, miso paste and water. Set aside.
- Combine the dried Kombu and water in a pot, and let it rest for 15 minutes.
- Heat the pot over medium heat until the water boils, then remove the Kombu and reduce the heat to medium-low.
- Add the sake.
- Dip the meat in the simmering broth for about 10 seconds to cook. Don’t overcook meat.
- Cook the meat and vegetables as you eat.
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